ISO 13302-2003 感官分析.由包装引起的食品味道改变的评定方法

标准号：ISO 13302-2003
中文标准名称：感官分析.由包装引起的食品味道改变的评定方法
英文标准名称：Sensory analysis - Methods for assessing modifications to the flavours of foodstuffs due to packaging
标准类型：X04
发布日期：1999/12/31 12:00:00
实施日期：1999/12/31 12:00:00
中国标准分类号：X04
国际标准分类号：67.240
适用范围：This International Standard describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants. The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run (see Annex A). This International Standard is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g. kitchen utensils, coatings, leaflets, or parts of equipment such as seals or piping) with the aim of controlling food compatibility from a sensory point of view according to the legislation in force.